不同加工工艺对南移仿刺参品质的影响  

The influence of different processing technology on the quality of Southern-China-cultured sea cucumber( Apostichopus japonicas)

作　　者：苏来金 林胜利 薛勇[2] 徐静 徐仰丽 

机构地区：[1]温州市农业科学研究院食品所,浙江温州325006 [2]中国海洋大学食品学院,山东青岛266003

出　　处：《食品工业科技》2014年第9期82-86,共5页Science and Technology of Food Industry

基　　金：浙江省重大科技专项(2008C02009)

摘　　要：以南移养殖仿刺参为原料,按不同工艺加工成刺参产品,通过对食用状态的刺参水分、重量、营养及功能成分、质构等的测定,比较分析不同加工工艺对南移刺参品质的影响。结果显示,不同加工工艺处理的刺参,其营养及功能成分均有一定损失,冻干刺参粉营养及功能成分流失最少,糖干刺参流失最多;冷风淡干刺参发制速率快,具有良好的弹性和咀嚼性,是一种较理想的干制方式。Southern-China-cultured Apostichopus japonicas as the research object, the products were produced with different processing technology.The influence of different processing technology on the quality of products were analyzed with comparing the moisture, weight, nutrients, active constituents, texture property, and so on.The result showed that the nutrients and active constituents of sea cucumber A.japonicus with different processing technology were partially lost.The nutrient loss of Freeze-drying sea cucumber powder was much less than that of Sugar-drying sea cucumber.The cold wind drying sea cucumber A.japonicas had the fast water-swollen rate,the better elasticity and chewiness.The cold wind drying was a good processing method.

关 键 词：南移刺参 加工工艺 产品品质影响 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]